I decided to make something scrumptious for dinner tonight, so I stopped by Central Market on my way home to pick up a few items…and proceeded to make this amazing soup. I just can’t explain how perfect and robust the flavor is, earthy and mushroomy and real. It’s creamy and smooth, thanks to the bit of butter and cream…I sopped up every last drop with bits of ciabatta (from Sweetish Hill Bakery). It’s decadent, and wintry, and wonderful.
And to make the evening even better, Justin surprised me with a few of these packages hidden around the house:
They were filled with chocolate covered cherries, a box of dominos (something we’ve been wanting to try playing), and the newest Saveur magazine. Top that with cookies in the oven (I’ll share the recipe tomorrow) and the hope of a “snow day” tomorrow (we’ve had a bit of an ice storm here in Austin), and it’s been a perfect evening.
Wild and Creamy Mushroom Soup
- 1/4 ounce dried porcini mushrooms
- 1 large onion, minced (1 1/4 cups)
- 3 tablespoons unsalted butter
- 1/2 pound white mushrooms, thinly sliced (3 cups)
- 1 teaspoon salt
- 1/2 teaspoon dried tarragon, crumbled
- 1/2 teaspoon dried oregano, crumbled
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 cups vegetable broth (32 fluid ounces)
- 1/2 cup heavy cream
- 2 tablespoons medium-dry Sherry
Grind dried porcini in a blender until powdery.
Cook onion in 1 tablespoon butter in a large soup pot, covered, over medium heat, stirring occasionally, until softened, about 5 minutes. Add fresh mushrooms, porcini powder, salt, tarragon, oregano, and pepper and cook, covered, stirring occasionally, until mushrooms are tender, about 5 minutes.
Add remaining 2 tablespoons butter and cook, stirring, until melted, then sprinkle in flour and cook, stirring constantly, until mixture is very thick and golden, about 5 minutes.
Whisk in 1 cup broth, scraping up any brown bits, until mixture is smooth. Add remaining broth in a stream, whisking until liquid is smooth. Bring to a simmer, whisking, then stir in cream and Sherry and simmer, uncovered, stirring occasionally, 10 minutes.
Makes 4 servings (if you can stop yourself from licking the pot).
Source: Joey’s in Seattle, via Gourmet magazine.